"
Effect of Post-Production Handling Practices (Whey and Water Dipping) on the Microbial and Sensory Quality of Wagashi Cheese Sold in Gogounou"
written by Polycarpe Ulbad Tougan, Léila Sale, Florence Y. O. Akpo, Larissa Atchade, Rogatien A. Tohozin, Delphin Dohonou, Yasmine D. Gatta, Amidath Sinabaragui, Reine S. Ahouanto, Bakassidi Gounou N’gobi,
published by
Journal of Biosciences and Medicines,
Vol.13 No.12, 2025
has been cited by the following article(s):